225g/8oz Odlums Cream Plain Flour

150g/5oz Margarine

2 Tablespoons Cold Water (approx)


2 Tablespoons Roma Olive Oil

1 Large Onion (finely chopped)

125g/4oz Mushrooms (cleaned & chopped)

125g/4oz Cooked Ham (finely chopped)

125g/4oz Grated Cheddar Cheese

1 Tablespoon Tomato Ketchup

Salt & Pepper


Beaten Egg

Pinch of Salt


  1. Preheat oven to 200°C, 400°F, Gas 6. Lightly dust a flat baking sheet/tray with flour.
  2. Make the pastry by putting the flour into a bowl, rub in the margarine and add sufficient water to mix to a soft dough. Cover and leave to ‘rest’ while making the filling.
  3. Heat the oil in a pan, add the onions and gently fry for about 4 minutes until they are softened. Add the mushrooms and cook for a few minutes. Finally stir in the cooked ham.
  4. Transfer to a mixing bowl, then stir in the cheese and tomato ketchup. Season to taste. Allow to cool.
  5. Meanwhile, roll out the pastry into a 30cms/12” square. Cut lengthwise into two 15cms/6” strips, lift one up with the rolling pin and place on the prepared tin.
  6. Spread the cooled mixture over the pastry base to within 2 cms/1”of the edge.
  7. Roll out the second piece of pastry larger than the base so that it fits over the filling.
  8. Cover the filling with this layer of pastry, sealing it with some beaten egg. Crimp the edges to seal in the filling.
  9. Make small diagonal cuts 2 cms/1” apart over the pastry.
  10. Add a pinch of salt to the remaining beaten egg and brush over the top.
  11. Bake for about 30 to35 minutes until golden brown.
  12. Cut into fingers before serving.